Spring ribollita

Name: Spring ribollita
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 tbsp extra virgin olive oil, plus extra for drizzling; ½ x 25g pack basil, leaves picked, stalks finely chopped; 2 leeks, finely sliced; 2 carrots, peeled and finely chopped; 2 sticks celery, finely chopped; 400 g can cannellini beans; 500 ml vegetable stock; 400 g asparagus, trimmed and sliced into thirds; 125 g fresh (or frozen) peas; ½ x 270g loaf ciabatta

This veg-packed soup is springtime in a bowl. Perfect to use up vegetables in the fridge and packed with goodness and bundles of flavour!

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Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook1 hr
Total time1 hr 10 mins

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Ingredients

2 tbsp extra virgin olive oil, plus extra for drizzling
½ x 25g pack basil, leaves picked, stalks finely chopped
2 leeks, finely sliced
2 carrots, peeled and finely chopped
2 sticks celery, finely chopped
400g can cannellini beans
500ml vegetable stock
400g asparagus, trimmed and sliced into thirds
125g fresh (or frozen) peas
½ x 270g loaf ciabatta

Method

Put a large pan over a medium-low heat. Drizzle in the oil and add the basil stalks, leeks, carrots and celery. Sauté for 15 minutes, until soft. Add the cannellini beans with their liquid, the vegetable stock and 500ml water; season. Bring to the boil, then reduce to a simmer, cover the pan and leave to cook gently for 40 minutes.
Add the asparagus and peas; cook for 3-4 minutes more. Tear in the basil leaves and small pieces of ciabatta; season if needed. Serve drizzled with a little more olive oil.

Cook’s tip

Use the leftover ciabatta to make garlic bread. Spread garlic butter between slices of ciabatta, wrap in foil and bake in a hot oven for about 10 minutes.